Mussels With White Wine, Garlic & Cream Recipe

I whipped up a dish starring 2 lbs mussels with garlic, shallots, and a splash of dry white wine. Enhanced with heavy cream, olive oil, and butter along with a hint of red pepper, Mussels In White Wine Sauce Garlic Cream brings a delightful fusion of flavors that has me excited to share more.

I recently made this mussels dish and had to share it. I always been a fan of seafood and when i combine mussels with white wine, garlic and cream it creates a pretty amazing meal.

I cleaned about 2 lbs of mussels, and then i sautéed minced garlic, finely chopped shallot in a splash of olive oil. After that, i added a cup of dry white wine and let the mussels cook until they open up, all the while absorbing that delicious wine flavor.

I then stirred in a cup of heavy cream along with a couple of tablespoons of butter to create a rich, creamy sauce. I season it with salt, pepper and even threw in a pinch of red pepper flakes for a subtle kick.

Every bite was packed with flavor, and i felt like i was cooking with white wine magic. You really have to try it for yourself.

Why I Like this Recipe

I love this mussels recipe because it’s simple enough to make even on the craziest days, yet it still feels fancy when I serve it up. I like how the garlic and shallots get all soft in the olive oil before the wine comes in, making the flavors blend together so perfectly. I also really enjoy how the cream and butter mix into the white wine sauce giving it a rich and smooth taste that just hits all the right spots. Plus, I like that I can serve it with some crusty bread or toss it over pasta, which makes it a super versatile dish that never gets old.

Ingredients

• Mussels are lean protein and full of minerals, great for a healthy meal.
• Garlic adds bold flavor and is packed with antioxidants, its great for boosting health.
• White wine gives a bright tang and is used to tenderize, its lightly acidic.
• Heavy cream makes the sauce rich and silky, though its high in fat.
• Fresh parsley adds a hint of brightness and extra vitamins, boosting both looks and taste.

Ingredient Quantities

• 2 lbs mussels, cleaned and debearded
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 1 shallot, finely chopped
• 1 cup dry white wine
• 1 cup heavy cream
• 2 tbsp butter
• Salt and pepper to taste
• A pinch of red pepper flakes (optional)
• Fresh parsley, chopped (for garnish)

How to Make this

1. First, clean your mussels if they arent already cleaned and debearded – toss any that stay closed during cooking.

2. Heat the olive oil in a big pot over medium heat, then add the minced garlic and chopped shallot. Cook them in for about 2-3 minutes until soft.

3. Pour in the dry white wine then add the mussels to the pot. Cover it up and let everything cook for 5-7 minutes until the mussels start openning.

4. Once the mussels have started opening, add the heavy cream and butter into the pot. Give it a gentle stir so that everything starts blending.

5. Season with salt and pepper to taste, and if you want a bit of heat, throw in a pinch of red pepper flakes.

6. Let the mixture simmer for another 3-5 minutes on low heat so the flavors combine well.

7. Check the mussels and discard any that didnt open during the cooking process.

8. Stir the sauce good and make sure it’s nice and smooth and all the butter is melted in.

9. Turn off the heat and sprinkle fresh chopped parsley all over for that extra fresh taste.

10. Serve your mussels hot with some crusty bread or over pasta and enjoy your delicious seafood dish!

Equipment Needed

1. Large pot – need this to cook the mussels and blend all the flavors together
2. Stove – a medium heat burner to heat your pot
3. Mixing bowl – use it to rinse and sort the mussels before cooking
4. Knife – a sharp one for mincing garlic and chopping the shallot
5. Cutting board – for chopping ingredients cleanly
6. Measuring cups and spoons – to accurately add the wine, cream, and butter
7. Wooden spoon – for stirring the ingredients gently in the pot
8. Strainer or slotted spoon – to remove any mussels that dont open during cooking
9. Serving dish – to present your mussels alongside crusty bread or pasta

FAQ

Mussels With White Wine, Garlic & Cream Recipe Substitutions and Variations

• Olive oil: If you don’t have it on hand you could use vegetable oil or even avocado oil as a good substitute
• Shallot: A small red onion minced finely can work pretty well in its place
• Heavy cream: Try half-and-half if you want something a bit lighter, or even coconut cream if you’re looking for a dairy free option
• Dry white wine: For a similar tangy flavor you can use a light chicken broth with a splash of lemon juice
• Butter: You can swap it out with margarine or ghee if that suits your taste or dietary needs

Pro Tips

1. Make sure you don’t overcook the garlic and shallots; let them get soft but not browned so you get a nice, subtle flavor without any bitterness.
2. Use a good quality dry white wine that you enjoy drinking because its flavor really comes through in the dish. Let it bubble away a bit so the alcohol cooks off nicely.
3. When you add the heavy cream, keep the heat low and stir gently so the sauce stays smooth and doesn’t split.
4. A little squeeze or some zest of fresh lemon at the end can really brighten up the dish and balance the creamy richness.